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Italian Turkey Sausage Spaghetti Sauce

Posted by Hallee on Sep 8, 2009 in entrees, Hallee's Galley, Italian, Recipes |

Spaghetti with Italian Turkey Sausage Spaghetti Sauce

Spaghetti SauceThis is such a tasty pork free sauce! It really goes well with whole grain pasta. It is exactly the right amount of spicy and exactly the right amount of rich and thick.

INGREDIENTS:
2 cans (or 1 large can) organic stewed tomatoes, with the juice and
3 small cans organic tomato sauce
about 1 lbs Turkey sausage
2 Tbs olive oil
1 medium onion, chopped
3 cloves garlic, finely diced
½ tablespoon salt, kosher or sea salt is best
1 teaspoon black pepper
2 tablespoons brown sugar or honey
1 tablespoon dried oregano
1 tablespoon dried parsley
2 teaspoons dried basil
1 teaspoon dried sage
1 bay leaf
1 small can organic tomato paste
SUPPLIES:
skillet
pasta pan
sauce pan
spoons/ladles
clean cutting board for meat
good sharp knife
cheese grater (if serving with fresh ground parmesan)
PREPARATION:

Prior to beginning, you may want to measure and combine all of your dry spices and seasonings into a single bowl or ramakin so you can easily add them into the sauce all at once.
Sauce will take a minimum of 1 hour to simmer. After an hour, you may want to have some bread handy for dipping and taste testing.

I use my very favorite onion dicer for both the onions and the tomatoes. It works great.

DIRECTIONS:

Remove sausage from skin and cook over medium heat in the bottom of a large pot. This is not a fatty meat, so you’ll need to add about 2 TBS olive oil to the bottom of the pan. When it’s brown, add one onion, chopped. Cook until tender.

Add 3 cloves garlic, finely diced. Cook about 5 minutes longer.

Add 2 cans (or 1 large can) stewed tomatoes, with the juice (break the tomatoes up or chop them up).

Add 3 small cans tomato sauce and 1 small can tomato paste.  Stir in ½ tablespoon salt, 1 teaspoon black pepper, 2 tablespoons brown sugar or honey, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 2 teaspoons dried basil, 1 teaspoon dried sage, 1 bay leaf.

Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, stirring regularly. The longer it simmers, the more the spices have a chance to infuse the sauce. After about an hour, taste it and see if it needs more sugar, or more salt, or a touch more oregano. Let your tongue guide you. Add a little bit at a time, give it a few minutes to blend in with the flavors, then taste it again. (A good way to taste is to dip a bit of bread in it.)

YIELD:

About 2 quarts of sauce / about 8 healthy servings.

NUTRITION: ~*~
High in vitamin A
High in vitamin C
NUTRITION FACTS:
~*~
NOTES:

If you are avoiding pork, make sure that the sausage casings are also pork free. They are often made with pork products. The safest way is to just buy Kosher in this case.

Whole grain pastas are not all alike. Be sure to be choosy, or make your own.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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